1. Wash the mung beans; peel and wash the pumpkin, and cut into pieces about two centimeters square.

2. Add about one and a half kilograms of water to the pot, wash the mung beans twice, put them in a pot of cold water, bring to a boil over high heat, then simmer over low heat for about 20 minutes.

3. When the mung bean skin has just been cooked, add the pumpkin pieces, bring to a boil over high heat, then change to medium heat and cook until soft and cooked.

4. At this time, you can put a little sugar or salt (add sugar or salt according to your preference).

5. Stir evenly and pour into a soup basin and serve.